Capsaicin Free Ginger & Turmeric Pickled Carrots
Bright, tangy, and warmly spiced, these pickled carrots are the kind of condiment that quietly steals the show on any plate. The brine gets its golden color and earthy depth from ground turmeric and fresh ginger, while apple cider vinegar and a touch of honey keep things balanced — tart but never harsh. Smashed garlic and optional thyme round out the flavor without adding any heat, making this a genuinely exciting pickle for anyone who needs to avoid capsaicin. So many store-bought pickles and hot-sauce-adjacent condiments sneak in chili or pepper derivatives, so having a homemade jar you can fully trust is a real win. The technique is straightforward: a quick stovetop brine poured over tightly packed carrot sticks, then a rest in the fridge until they reach your preferred level of tang. At 45 minutes they're crisp and lightly pickled; give them a few hours and the flavor deepens considerably. Pile them onto grain bowls, serve alongside sandwiches, or snack on them straight from the jar — they're that good.
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Learn more →Ingredients
8 servings
- 1 lb carrots, peeled and cut into 3-inch sticks or coins
- ¾ cup apple cider vinegar
- ¾ cup water
- 1 tbsp honey
- 1 tsp fine sea salt
- 1 tbsp fresh ginger, peeled and thinly sliced
- ½ tsp ground turmeric
- 2 cloves garlic, peeled and lightly smashed
- 2–3 sprigs fresh thyme (optional)
Instructions
- 1
Pack the carrot sticks tightly into a clean 1-quart mason jar (or divide between two 16-oz jars). Tuck the garlic cloves, ginger slices, and thyme sprigs, if using, in among the carrots.
- 2
Combine the apple cider vinegar, water, honey, salt, and turmeric in a small saucepan over medium heat, stirring until the honey and salt are fully dissolved, about 2–3 minutes. Remove from heat.
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